Tempura Mushroom Burger

This indulgent veggie burger is guaranteed to make any meat eater swoon!

Tempura Mushroom Burger

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoons olive oil

  • 2

    cups portabello stems (minced)

  • 2

    shallots (minced)

  • 8

    portabello caps

  • 16


  • 4

    onion brioche buns

  • Vegetable oil (for frying)

  • Tempura Batter:

  • 1

    cup all-purpose flour

  • 2

    tablespoons cornstarch

  • ½

    teaspoon salt

  • 1

    cup seltzer

  • 3

    egg whites stiffly beaten)

  • Garlic Tarragon Aoili:

  • 1

    cup mayo

  • 1

    head roasted garlic

  • 2

    tablespoons fresh tarragon (chopped)

  • Toppings:

  • Lettuce

  • Tomato


Preheat oven to 350F. Place mushroom caps (stems removed) on a baking sheet and put in oven for 12-15 minutes until soft. This helps take moisture out of the mushroom for a better fry. Remove mushrooms from oven and pat dry excess moisture. In a medium saute pan heat 1 tablespoon olive oil. Add stems and shallots. Saute for 2-3 minutes. Cool mixture and set aside. Make tempura batter: Combine dry ingredients. Fold in stiff egg whites and then seltzer. Fill each portabello mushroom cap with mushroom stem mixture. Make a sandwich with another cap, secure with toothpicks. Dip in tempura batter, fry in oil at about 360F. Assemble: Place fried mushroom cap on toasted onion bun with aioli and eat 'em up!


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